One of the best parts of winter is fully embracing the coziness of warming drinks. Whole, fresh ground spices are my go-to for making sure that my latte-style drinks are next-level satisfying. Each of these recipes is made as a single serving and are equally perfect for relaxing mornings or evenings at home. My go-to approach for lattes is to taste and adjust as I’m craving at the moment, so use these recipes as your guide but feel free to have some fun, too! The only rule is to sip slow, and enjoy.
Tahini Ashwagandha Latte
With a nutty and slightly savory flavor, this latte is my go-to nightcap during the winter months.
- 1-1 ½ cups milk of choice
- 1 tablespoon tahini
- 1 tablespoon maple syrup
- 1 teaspoon ashwagandha
- Very small pinch of salt
- Splash of vanilla (optional)
- Heat milk until very warm.
- In a mug, add the tahini, maple syrup, and ashwagandha. Stir together until thick. Slowly add your milk to the mug, stirring to combine until smooth. Taste and adjust sweetness as needed.
Chai Masala Hot Chocolate
This hot chocolate has a wonderful depth of flavor from the spices while still satisfying your chocolate cravings.
- 1 cinnamon stick
- 1 star anise
- 4-5 cardamom pods
- 3-4 cloves
- 3-4 black peppercorns
- 1-1 ½ cups milk of choice
- 1 tablespoon sweetener of choice
- 2-3 tablespoons cocoa powder
- Add all of the spices to a pestle and mortar and crush into big pieces. Add to a stovetop pot and bring to medium heat. Cook for a minute or so until the spices are fragrant.
- Lower heat to medium-low and add milk. Simmer for a few minutes, stirring occasionally. Remove from heat. Add optional sweetener.*
- Stir the milk into the cocoa powder a little at a time to keep the cocoa from clumping, straining out the spices.
- Serve hot with whipped cream if you prefer and a sprinkling of cinnamon and extra cocoa powder.
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Doodh Masala
Filled with warming spices and ground nuts, doodh masala (milk masala) is my favorite flavor from growing up. It’s perfect for those looking for a caffeine-free drink that still feels special. Feel free to experiment with the ratios of nuts and spices based on what flavors you like best, and make a batch of this ahead of time to add a spoon to your hot milk whenever the craving strikes.
- 3 tablespoons raw unsalted pumpkin seeds
- 2 tablespoons raw unsalted almonds
- 2 tablespoons raw unsalted cashews
- 1 tablespoon shelled raw unsalted pistachios
- ½ teaspoons cardamom seeds
- ½ teaspoon fennel seeds
- ¼ teaspoon ground nutmeg
- Pinch of saffron (optional)
- 1-2 tablespoons granulated sugar
- Small pinch of salt
- In a stovetop pan, add the pumpkin seeds, almonds, cashews, and pistachios. Toast on medium-low heat until they just start to become fragrant. Be careful not to burn them!
- In a spice grinder, add the toasted nuts/seeds and all of the spices with the sugar and salt. Grind until you have a very fine powder, scraping down the sides to avoid clumping.
- Store masala in an airtight container in the fridge for up to a week.
- To serve, heat milk of choice until hot. Add 1-2 tablespoons of the masala to the milk, and stir to enjoy.
